Key compounds responsible for the flavor diversity of Yongchun Foshou oolong tea of different grades and in different seasons
Anru Zheng, Minghua Dong, Zhendong Zhang, Jiaxin Fang, Yu Pan, Lele Jiang, Caiyun Tian, Jiayao Tan, Siwei Deng, Cheng Zhang, Zhong Wang, Chengzhe Zhou, Yuqiong Guo · 2025
Read Key compounds responsible for the flavor diversity of Yongchun Foshou oolong tea of different grades and in different seasons by Anru Zheng, Minghua Dong, Zhendong Zhang, Jiaxin Fang, Yu Pan, Lele Jiang, Caiyun Tian, Jiayao Tan, Siwei Deng, Cheng Zhang, Zhong Wang, Chengzhe Zhou, Yuqiong Guo (2025) in the Tower of Babel, a free online library of public-domain works preserved in clean, searchable text. No sign-up. The full text is served as a plain-text file at a predictable URL, where text is present: https://antarctic-labs.com/tower-of-babel/pmc-12816659.txt.
Description
Oolong tea flavor is shaped by metabolite variations induced by season, processing, and cultivar. This study investigated the metabolic basis of sensory characteristics in Yongchun Foshou (YCFS) tea by integrating HS-SPME/GC-MS, HPLC, quantitative descriptive analysis (QDA), and chemometrics. Orthogonal partial least squares discriminant analysis (OPLS-DA) pinpointed key differential compounds between spring (YCFS-S) and autumn (YCFS-A) teas.
Catalog record
| CREATOR | Anru Zheng, Minghua Dong, Zhendong Zhang, Jiaxin Fang, Yu Pan, Lele Jiang, Caiyun Tian, Jiayao Tan, Siwei Deng, Cheng Zhang, Zhong Wang, Chengzhe Zhou, Yuqiong Guo |
|---|---|
| YEAR | 2025 |
| COLLECTION | PAPERS |
| FORMAT | TXT |
| FILE SIZE | 58 KB |
| VERSION | 1.0 |
| LICENSE | CC BY 4.0 |
| RIGHTS | CC BY |
| SOURCE | Europe PMC |